Low-Dose Guar Improves Diabetic Control

Jones, David B.; Slaughter, Philenese; Lousley, S; Carter, R D; Jelfs, R.; Mann, Jim

doi:10.1177/014107688507800705

Cited by 15 publications

(7 citation statements)

References 11 publications

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“…In this way, Jones et al (1985) found no changes in lipid levels after the administration of this fibre, while other authors obtained significant reductions in LDL cholesterol concentrations without changes in HDL cholesterol (Holamn et al, 1987) or with a significant decrease in total cholesterol (Blake et al, 1997).…”

Section: Discussionmentioning

confidence: 59%

“…The results obtained with other soluble fibres such as guar gum are variable. Thus, Stahl and Berger (1990) found no significant differences in glycosilated haemoglobin after the administration of 15 g of guar gum daily during 3 months; Jones et al (1985), after the administration of 10 g=day during 2 months, obtained a significant fall in GhbA 1c levels, without significant changes in 24 h urinary glucose excretion. Behall (1990) observed that guar gum significantly reduced blood C-peptide concentrations after the administration of 31.7 g fibre per day during 6 months and Holman et al (1987) obtained no significant changes in blood C-peptide and GhbA 1c concentrations after the administration of 15 g=day during 8 weeks.…”

Section: Discussionmentioning

confidence: 96%

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Therapeutic effects of psyllium in type 2 diabetic patients

et al. 2002

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Objective: The aim of this study was to evaluate the effects of psyllium in type 2 diabetic patients. Design: The study included three phases: phase 1 (1 week), phase 2 (treatment, 14 g fibre=day, 6 weeks) and phase 3 (4 weeks). At the end of each phase a clinical evaluation was performed after the ingestion of a test breakfast of 1824.2 kJ (436 kcal). Measurements included concentrations of blood glucose, insulin, fructosamine, GHbA 1c , C-peptide and 24 h urinary glucose excretion. In addition, uric acid, cholesterol and several mineral and vitamin concentrations were also evaluated. Setting: The study was performed at the Department of Pharmacology, Toxicology and Nursing at the University of Leó n (Spain). Subjects: Twenty type 2 diabetic patients (12 men and 8 women) participated in the study with a mean age of 67.4 y for men and 66 y for women. The mean body mass index of men was 28.2 kg=m 2 and that of women 25.9 kg=m 2 . Results: Glucose absorption decreased significantly in the presence of psyllium (12.2%); this reduction is not associated with an important change in insulin levels (5%). GHbA 1c , C-peptide and 24 h urinary glucose excretion decreased (3.8, 14.9 and 22.5%, respectively) during the treatment with fibre (no significant differences) as well as fructosamine (10.9%, significant differences). Psyllium also reduced total and LDL cholesterol (7.7 and 9.2%, respectively, significant differences), and uric acid (10%, significant difference). Minerals and vitamins did not show important changes, except sodium that increased significantly after psyllium administration. Conclusions:The results obtained indicate a beneficial therapeutic effect of psyllium (Plantaben 1 ) in the metabolic control of type 2 diabetics as well as in lowering the risk of coronary heart disease. We also conclude that consumption of this fibre does not adversely affect either mineral or vitamin A and E concentrations. Finally, for a greater effectiveness, psyllium treatment should be individually evaluated.

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Section: Discussionmentioning

confidence: 59%

Section: Discussionmentioning

confidence: 96%

Therapeutic effects of psyllium in type 2 diabetic patients

et al. 2002

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“…The range of median intakes of soluble fibre across quintiles of soluble fibre intake in 35 988 middle-aged to elderly North American women was 4-8 g/day . In contrast, long-term intervention studies in which improvement in glycaemic control has been found have provided soluble fibre (guar gum) in quantities of around 10-20 g/day (Aro et al, 1981;Ray et al, 1983;Jones et al, 1985). It is possible to increase soluble fibre intake to this extent from dietary changes.…”

Section: Fibrementioning

confidence: 99%

Cereal grains, legumes and diabetes

2004

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This review examines the evidence for the role of whole grain foods and legumes in the aetiology and management of diabetes. MedLine and SilverPlatter ('Nutrition' and 'Food Science FSTA') databases were searched to identify epidemiological and experimental studies relating to the effects of whole grain foods and legumes on indicators of carbohydrate metabolism. Epidemiological studies strongly support the suggestion that high intakes of whole grain foods protect against the development of type II diabetes mellitus (T2DM). People who consume B3 servings per day of whole grain foods are less likely to develop T2DM than low consumers (o3 servings per week) with a risk reduction in the order of 20-30%. The role of legumes in the prevention of diabetes is less clear, possibly because of the relatively low intake of leguminous foods in the populations studied. However, legumes share several qualities with whole grains of potential benefit to glycaemic control including slow release carbohydrate and a high fibre content. A substantial increase in dietary intake of legumes as replacement food for more rapidly digested carbohydrate might therefore be expected to improve glycaemic control and thus reduce incident diabetes. This is consistent with the results of dietary intervention studies that have found improvements in glycaemic control after increasing the dietary intake of whole grain foods, legumes, vegetables and fruit. The benefit has been attributed to an increase in soluble fibre intake. However, prospective studies have found that soluble fibre intake is not associated with a lower incidence of T2DM. On the contrary, it is cereal fibre that is largely insoluble that is associated with a reduced risk of developing T2DM. Despite this, the addition of wheat bran to the diets of diabetic people has not improved indicators of glycaemic control. These apparently contradictory findings might be explained by metabolic studies that have indicated improvement in glucose handling is associated with the intact structure of food. For both grains and legumes, fine grinding disrupts cell structures and renders starch more readily accessible for digestion. The extent to which the intact structure of grains and legumes or the composition of foods in terms of dietary fibre and other constituents contribute to the beneficial effect remains to be quantified. Other mechanisms to help explain improvements in glycaemic control when consuming whole grains and legumes relate to cooking, type of starch, satiety and nutrient retention. Thus, there is strong evidence to suggest that eating a variety of whole grain foods and legumes is beneficial in the prevention and management of diabetes. This is compatible with advice from around the world that recommends consumption of a wide range of carbohydrate foods from cereals, vegetables, legumes and fruits both for the general population and for people with diabetes.

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“…However, there was no significant change in the plasma triglyceride level, as was found in other studies. 8,12,13,15 Moreover, recent reports have also demonstrated a reduction in the ratio of cholesterol to HDL-cholesterol; by preferential effect the guar reduced the total cholesterol but not the HDL-Cholesterol level. 10,14 This would be beneficial in diabetic patients who are prone to suffer from coronary atherosclerosis, since a higher HDL:LDL ratio is believed to protect against coronary artery disease in men.…”

Section: Fpg and Hbal Values Are Shown Inmentioning

confidence: 96%

“…Several later studies showed that guar gum improves both glycemic and blood lipid levels in diabetes. 10,11,[13][14][15][16] Guar is a non-cellulose, soluble dietary fiber that is extracted from the cluster bean. The most effective mode of guar administration is to mix it with food.…”

Section: Fpg and Hbal Values Are Shown Inmentioning

confidence: 99%

Guar Gum in Non-Insulin-Dependent Diabetes Mellitus: A Double-Blind Crossover, Placebo-Controlled Trial in Saudi Arabian Patients

et al. 1990

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We conducted a double-blind crossover, placebo-controlled trial to evaluate the effects of guar gum, as a food additive, on glycemic control, plasma lipid concentration, and body weight in 39 Saudi patients with non-insulindependent diabetes mellitus. All subjects were overweight and their diabetes was uncontrolled on diet and maximum doses of oral hypoglycemic agents. Mean fasting plasma glucose (FPG) and glycosylated hemoglobin (HbAl) concentrations after treatment with guar were significantly lower than those seen with placebo (FPG: 11.00 ± 0.42 versus 12.70 ± 0.53 mmol/L; P < 0.01; HbAl: 11.00 ± 0.35% versus 11.90 ± 0.30%, P < 0.05). The postprandial plasma glucose level was also significantly lower when guar was added to an identical test meal than that observed with placebo (P < 0.02). The total plasma cholesterol level decreased from 5.76 ± 0.21 mmol/L prior to treatment to 5.00 ± 0.16 mmol/L (P < 0.01) at the end of treatment. There was no significant change in body weight during either phase of the study. Guar treatment was associated with a higher rate of side-effects in our study than have been previously reported, but this rate declined with time and the drug was well tolerated. We found guar to be a safe, useful, and effective adjunct in the management of patients with non-insulin-dependent diabetes mellitus that is uncontrolled with conventional therapy.

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Low-Dose Guar Improves Diabetic Control

Cited by 15 publications

References 11 publications

Therapeutic effects of psyllium in type 2 diabetic patients

Therapeutic effects of psyllium in type 2 diabetic patients

Cereal grains, legumes and diabetes

Guar Gum in Non-Insulin-Dependent Diabetes Mellitus: A Double-Blind Crossover, Placebo-Controlled Trial in Saudi Arabian Patients

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